The combination of beef and beans creates a hearty texture, while the broth stays slightly oily, giving it that signature homemade appearance seen in your image. The oil carries the flavor of the chiles, giving each bite a warm and satisfying finish. The tomatoes add color and acidity, the onions add sweetness, and the garlic deepens the stew’s overall profile. A bowl of this stew is the definition of comfort food: warm, spicy, nourishing, and incredibly satisfying. It’s the kind of dish everyone goes back for seconds.
Ingredients
1 lb ground beef
2 cups cooked pinto beans (or 1 can drained)
1 cup roasted green chiles (Hatch, Anaheim, or canned)
1 medium onion, diced
3 cloves garlic, minced
1 can diced tomatoes (or 2 fresh tomatoes, chopped)
4 cups beef or chicken broth
1 tsp cumin
1 tsp chili powder
½ tsp oregano
Salt and pepper to taste
Optional: 1 diced jalapeño for extra heat
Instructions
Brown ground beef in a pot, seasoning lightly with salt and pepper. Drain excess fat if needed.
Add diced onion and cook until softened. Stir in garlic and cook 1 minute.
Add green chiles, tomatoes, cumin, chili powder, and oregano. Mix well.
Pour in broth and bring to a simmer.
Add cooked pinto beans and gently stir.
Simmer uncovered for 25–35 minutes until thickened and flavorful.
Adjust salt, pepper, and heat.
Serve hot with flour tortillas, taquitos, or warm bread.